N.B.

For dinner, we had penne pasta with homemade basil pesto, topped with local salmon brought from Half Moon Bay CA, and fresh Roma tomatos from our garden. The salmon was cooked in light olive oil, salt, pepper, and butter.

I thought the garlic pesto would overpower the wine, but this dish was a fantastic compliment to the ’06 DuMol viognier.

Reg

Published by Reg

I am a vinophile. I was born and raised in San Francisco. I graduated from Morehouse College in 1986 and received my M.D. from UCSF in 1991. I am a happily married, living and working in San Francisco.

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